Category - Bread

KERNEL CORN BREAD

    Yield: 1 9" cake

    1 cup Cornmeal
    1 1/2 cup All-purpose flour
    2 tsp Cornstarch
    2 tsp Baking powder
    1/2 tsp Baking soda
    1/4 cup Sugar
    3 tbsp Nutritional yeast
    1 cup Corn kernels
    2 tbsp Oil
    Salt, to taste

    Buttermilk
    1 cup Soy milk
    2 tsp Lemon juice

    Preheat oven to 350F.

    In a large mixing bowl, combine the dry ingredients. Stir in the corn kernels, followed by the oil & the salt. Set aside. In a small bowl, mix together the soy milk & lemon juice to make buttermilk. Pour into the dry ingredients & mix well. Lightly oil a 9" square baking pan. Turn batter into the pan.

    Bake in preheated oven until well done, 25 to 30 minutes. Cut into squares & serve immediately, or cool & serve at room temperature.

    VARIATION: Add 3 chopped jalapeno chiles when you add the corn kernels.

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